Classic Chocolate Chip Cookies
Classic chocolate chip cookies
Welcome back to the final day of 12 Days of Cookies! I felt it’s only right to finish it off with the ever-reliable classic chocolate chip cookie. These babies are crunchy around the edges and gooey on the inside, like any good chocolate chip cookie should be!
Ready to eat in 30 minutes!
I love this cookie recipe because you don’t have to refrigerate the dough. You can if you want, but they come out great if you don’t too! I’m super impatient, and I want to eat the cookies ASAP so usually I just skip the chilling and go straight to the baking. :)
What kind of chocolate should I use?
To take these to the next level, I loaded them up with tons of chopped dark chocolate- about four 6.8 ounce Hershey dark chocolate bars.
I love chopping up the chocolate myself because it gives you way more chocolate throughout the whole cookie, since you get large pieces, small pieces, and those tiny slivers that come off that just melt away inside the cookie when it’s baking. Something about a chopped chocolate bar in chocolate chip cookies just makes it feel so much more indulgent, special, and homemade!
If you don’t want to chop up chocolate bars, use any kind of chocolate chips you want. Go with semi-sweet for the ultimate classic, or try milk or dark chocolate. Or both, honestly.
What is in classic chocolate chip cookies?
Here’s everything you’ll need to make these chocolate chip cookies:
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, room temperature
- Granulated sugar
- Brown sugar
- Vanilla
- Eggs
- Dark or semisweet chocolate bars, chopped
How to make classic chocolate chip cookies
Let’s break it all down:
STEP ONE: prep
First, preheat the oven to 350°F and line a baking sheet with parchment paper.
STEP TWO: make the dough
Start by combining the dry ingredients: flour, baking soda, and salt.
Next, in an electric mixer, cream together the butter, granulated sugar, and brown sugar until creamy. Then, add in the vanilla and eggs and combine. Gradually add in the flour mixture and mix until a dough forms.
Lastly, add the chopped chocolate and distribute through the dough using a rubber spatula.
STEP THREE: scoop and bake
Now, divide the dough into 3 tablespoon-sized balls and drop onto the prepared baking sheets.
TIP: to get those gorgeous chunks of chocolate on the top of the cookies, reserve some of the chopped chocolate and roll your ball of dough in a pile of the chocolate, then place on the baking sheet.
Bake the cookies for 12-15 minutes, until golden brown. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
I hope you (and Santa) enjoy this super simple & quick chocolate chip cookie recipe!
Click here to see the whole 12 Days of Cookies Collection!
Santa’s Chocolate Chip Cookies
What better way to finish off the 12 Days of Cookies series than with chocolate chip cookies for Santa?! Chocolate chip cookies are the queen of all cookies. It really doesn’t get more classic than a chocolate chip cookie thats crunchy on the outside, soft on the inside, and loaded with chunks of chocolate! The best part? They’re ready to eat in just 30 minutes!
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar (lightly packed)
- 2 teaspoons vanilla
- 2 eggs (room temperature)
- 14 oz chocolate (chopped, or 2 cups chocolate chips)
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- combine the dry ingredients: flour, baking soda, and salt. In an electric mixer, cream together the butter, granulated sugar, and brown sugar until creamy. Add in the vanilla and eggs and combine.
- Gradually add in the flour mixture and mix until a dough forms. Add the chopped chocolate and distribute through the dough using a rubber spatula.
- Divide the dough into 3 tablespoon-sized balls and drop onto the prepared baking sheets. Bake the cookies for 12-15 minutes, until golden brown. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.